Bottom Pitting

[ssgtrock092]

Today I sent some pics to Greg of my first attempt at electrolysis cleaning and he said the piece I was cleaning had pitting caused by "gas heating". Exactly what does that mean? Does it mean i shouldn't use my pans over a gas burner?
Thanks
Bob Smith

[Greg Stahl]

I'll post the pix in the morning,as i need some sleep.  The pitting is a result of the gas stoves usually and the old gas used.  I believe the old gas had a lot more sulfur in it and the heating and cooling made sulphuric acid which ate the metal.  I don't believe you have the same problems now a days.

[ssgtrock092]

Thanks Greg
I didnt realize you were on.
So far the bath is working wonders but my charger only outputs 5 amps so the going is kind of slow, but amazing all the same.
Thanks again for all your input,
Bob Smith

[Troy_Hockensmith]

Hey Bob,
What you are looking at I've noticed on the Slant ERIE's more that any other skillets. I believe it did come from the gas stoves stoves of old. Now I am no expert here but have tried to figure out what causes this "orange peel" effect on skillets. It's obvious to me that it is in an area of a skillet where the flames from a burner. I have heard it refered to as just plan pittting or orange peel.  The gas of old had a much higher sulfer content that the modern gas of today. This older gas would produce a sulfuric acid that would pit the skillet after much continuous use. I'm told this isn't an issue today. I don't have a gas stove but have considered buying one and was worried it would do the same to my cookware. I've been told not to worry because the gas of today is cleaner. Maybe someone can chime in with a gas stove and give us some info on how it works for them.      

[Thomas_Callaway]

Maybe someone can chime in with a gas stove and give us some info on how it works for them.  

I have not seen any effect whstsoever except the burner marks in the oil from seasoning, which easily comes off if re-cleaned in the electric soup.

I mostly use my Slant ERIES. One of them has the orange peel but looking closely you could tell it is burner marks.

Wonder could it also have been from coal burning stoves with the eye removed? That could probably be tracked down to regions that used high sulphur coal years ago.

TC

[Greg Stahl]

Maybe someone can chime in with a gas stove and give us some info on how it works for them.  

I have not seen any effect whstsoever except the burner marks in the oil from seasoning, which easily comes off if re-cleaned in the electric soup.

I mostly use my Slant ERIES. One of them has the orange peel but looking closely you could tell it is burner marks.

Wonder could it also have been from coal burning stoves with the eye removed? That could probably be tracked down to regions that used high sulphur coal years ago.

TC

Hadn't thought about coal, and that would Definitely do it.

[ssgtrock092]

I think you hit the nail with the coal.
Looking back to my youth we still had a coal/gas combination in the kitchen and while it never donned on me before cooking without the "eye" was common when time mattered-(Dad was in a bad mood and hungry!).
Funny how these things sit dormant in our minds for many years until then one day -
Whoops, There it is!
Bob

[Thomas_Callaway]

Bob,

Don't be looking for your electrolysis setup pics on the forum. Greg and I decided to add them to the Electrolysis Pages. This quick, simple yet effective setup is what a lot of folks will get started with. Later they can build their own "Soup Dijour".

Thanks for taking the time to take the photos. Sure would appreciate a shot of the finsihed skillet.

TC